Brats and Beer Cheddar Cheese Chowder (Midwest Living)

2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped
1 14-ounce can vegetable broth or 1-3/4 cups vegetable stock
1/3 cup all-purpose flour
1 cup whole milk, half-and-half or light cream
1 teaspoon caraway seeds, crushed
1/4 teaspoon ground black pepper
10 ounces sharp cheddar cheese, shredded
4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise
1 12-ounce can beer or 12-ounce bottle ale

1 In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

2 In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper.

Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil.
Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

panna cotta

1 envelope unflavored gelatin
1/2 cup milk
2 1/2 cups heavy cream
1/2 cup sugar
2 teaspoons vanilla extract

1.In a small bowl, sprinkle gelatin over milk; let stand until gelatin is softened, about 5 minutes.
2.Meanwhile, in a large saucepan, combine heavy cream, sugar, and vanilla. Bring to a simmer over medium heat, stirring occasionally until sugar has dissolved. (Do not let it come to a boil.)
3.Remove mixture from heat, add softened gelatin mixture, and stir to completely dissolve gelatin.
4.Strain hot mixture into a large glass bowl then carefully pour or spoon mixture into custard cups. Refrigerate for at least 6 hours or overnight.

Served with fresh fruit

The other day on the "Hugo" thread I said hi to Socks12345 who I remember from the cooking forum and mentioned that I still make a recipe of hers but blanked out on which recipe that was. I happened to find it today while looking for something else so I thought I'd take this opportunity to post it! Its good! Thanks, Socks!

Octoberfest Stirfry

Posted by: socks12345 (My Page) on Tue, Sep 20, 05 at 20:18

1 pkg sausage
3 cups total chopped total chopped cabbage, onion & red pepper
1 clove garlic
1/2 C beef broth
1/4 C beer
1 t brn sugar
1 t cider vinegar
1/2 t carraway seeds
pinch celery seeds
1 T cornstarch
3 t olive oil

Slice sausage into sections on the diagonal and stir fry in the oil with veggies & garlic until veggies are crisp tender. Add broth, beer, sugar, vinegar & seasonings. Simmer about 4 minutes. Mix cornstarch with 1 T water, add to pan, stir until thickened.
I usually use the whole head of cabbage because we like cabbage. You have to use a very large skillet, but it cooks down pretty quick.
Susan